Autumn Salad
Savor the essence of fall with this vibrant autumn salad, featuring roasted butternut squash, crisp mixed greens, and sweet pomegranate seeds. This dish beautifully balances sweet and savory flavors, making it perfect for gatherings or cozy dinners at home. Ready in under 30 minutes, it’s a delightful way to celebrate seasonal ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, kale)
- 2 cups butternut squash, diced
- 1/2 cup goat cheese, crumbled
- 1/2 cup pomegranate seeds
- 1/3 cup pecans, toasted
- 3 tbsp balsamic vinaigrette
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden brown.
- Rinse and dry mixed greens; place them in a large bowl.
- Toast pecans in a skillet over medium heat for about 5-7 minutes until fragrant.
- Add roasted squash to the bowl of greens. Top with goat cheese, pomegranate seeds, and toasted pecans.
- Drizzle balsamic vinaigrette over the salad and gently toss to combine.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Customize by adding sliced apples or swapping goat cheese for feta. For added protein, consider including grilled chicken or chickpeas.